Method and apparatus for the sterilization of ground meat using supercritical co2

Abstract

A method for sterilizing a ground meat product through the application supercritical CO2 during the processing of the meat by introducing supercritical CO2 into an extruder as the meat passes through the extruder while controlling the pressure and speed at which the meat passes through the extruder to maintain the meat in contact with the supercritical CO2 for a time sufficient achieve a log reduction in colony forming units of microbial contaminants.

Description

BACKGROUND OF THE INVENTION[0001]1. Field of the Invention[0002]The present invention relates to the sterilization of ground meat. In particular, the present invention relates to the sterilization of ground meat using supercritical CO2.[0003]2. Description of the Related Art[0004]The meat manufacturing industry processes ground meat in a manner that is intended to reduce and eliminate the exposure of the food product to microbes so as to prevent contamination. However, current methods of sterilizing ground meat produces a product that is either too expensive, loses vital taste and texture characteristics, becomes unsightly or exposes the product to unwanted irradiation. While the federal government is of the opinion that exposing meat to radiation is a safe and effective way to kill E. coli and other pathogens, meat companies have been hesitant to use irradiation because of fears that it would make meat more expensive, change the taste and color, and provoke consumer opposition.[000...

AI Technical Summary

Benefits of technology

The present invention relates to a system and method for sterilizing ground meat using supercritical CO2 during processing. The invention aims to provide an economical, efficient, and reliable method for sterilizing ground meat without affecting its quality. The invention involves using a pressure vessel in the form of an extruder to contain the meat and apply supercritical CO2 to the meat. The system also includes a source of supercritical CO2 and an optional source of water and a liquid chemical sterilization additive. The invention helps to prevent contamination of the meat with harmful pathogens, such as E. coli, and reduces the risk of illness for consumers.

Problems solved by technology

However, current methods of sterilizing ground meat produces a product that is either too expensive, loses vital taste and texture characteristics, becomes unsightly or exposes the product to unwanted irradiation.

While the federal government is of the opinion that exposing meat to radiation is a safe and effective way to kill E. coli and other pathogens, meat companies have been hesitant to use irradiation because of fears that it would make meat more expensive, change the taste and color, and provoke consumer opposition.

But one strain, E. coli 0157:H7, produces a toxin that can make people sick, typically after eating ground beef or produce that has been contaminated by cattle feces.

But so far, such vaccines, antibiotics and feed additives are not commercially available.

Hamburger meat, or ground beef, poses an elevated risk of illness because grinding can mix live E. coli bacteria throughout the meat, and consumers often undercook their hamburgers.

Steaks pose less of a risk because any E. coli on the surface are likely to be killed during cooking.

But even as expenditures keep rising, the industry appears to be losing ground.

But department officials acknowledge that short of irradiating the meat, there is no magic bullet to prevent E. coli contamination.

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